Nisin 25KG
Nisin maintains strong antibacterial activity under heat treatment conditions, especially in acidic environments (pH < 5)—a key advantage for processed foods that require thermal processing (e.g., pasteurization, canning). This stability addresses a major challenge of many natural preservatives (e.g., some plant extracts) that lose efficacy when exposed to high temperatures: Enables milder heat processing: By retaining activity after heating, nisin can supplement thermal treatments—for example, in canned acidic foods (e.g., canned tomatoes, pickles) or pasteurized milk. This allows manufacturers to reduce the intensity or duration of heat processing (e.g., lowering pasteurization temperatures from 72°C to 65°C), which preserves heat-sensitive nutrients (e.g., vitamin C, B vitamins) and maintains food texture (e.g., preventing over-softening of canned vegetables) while still inhibiting heat-resistant bacterial spores (e.g., Clostridium botulinum spores). Suitable for multi-step processing workflows: Nisin remains stable during common food processing steps such as mixing, homogenization, and packaging, ensuring its antibacterial effect persists from production to the end of the product’s shelf life. This adaptability makes it compatible with diverse food categories, from dairy and meat to beverages and plant-based products.
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Nisin is a naturally occurring lactic acid bacteriocin (a small antimicrobial peptide) produced by the bacterium Lactococcus lactis. Recognized as ... |
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